Chard and Chanterelle Tart

Ingredients for 1 servings:

• 1 head of chard
• 3 spring onions
• 2 onions
• 3 cloves garlic
• 200 g chanterelles
• 1 tsp marjoram
• 2 tbsp olive oil
• 4 eggs
• 2 tbsp milk
• 1 cup crème fraîche
• 1 tsp nutmeg
• 30 g Parmesan, grated
• 30 g Emmental cheese
• 40 g Vacherin Fribourgeois
• 250 g flour
• 1 egg yolk
• 80 ml water
• 6 tbsp olive oil
• e.g. salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 5 minutes

Shortcrust pastry tart with fresh chard, chanterelles and a hearty 3-cheese blend

Remove the stem from the chard and chop roughly. Slice the spring onions, finely chop the onion and garlic, and grate the cheese. Heat 2 tablespoons of olive oil in a pan. Add the onion and garlic and sauté. Then add the chanterelles and fry until they chime. Next, add the chard and leek, fry for 5 minutes, and season with a pinch of salt and marjoram. Set the vegetable mixture aside to cool. Next, whisk the eggs with the milk, crème fraîche, cheese, nutmeg, 1-2 teaspoons of salt, and pepper. Also set aside. For the dough, combine the flour, egg yolk, water, 6 tablespoons of olive oil, and a pinch of salt in a bowl and knead into a smooth dough. Let the dough rest for about 30 minutes. Preheat the oven to 180°C (top/bottom heat). Roll out the dough thinly and place it in a greased springform pan (the edges should be about 5 cm high). Pre-bake the dough for about 10-15 minutes. Spread the vegetable mixture over the pre-baked dough, pour the egg, cream, and cheese mixture over it, and bake the tart for 40 minutes. After baking, remove the springform pan, slice the cake, and serve immediately.